2000
| Dec 20, 2000
1 Cup granulated sugar 4 1/2 cups evaporated milk, reduced fat not fat-free 1 vanilla bean, split in half or 1 teaspoon vanilla 1 1/2 Cup egg substitute In a heavy skillet, heat 1/2 Cup sugar and 2Tablespoons water without stirring until golden. Put 1 Tablespoon in each of 8 custard cups (8 oz size). Mix the rest into a large sauce pan and bring to a boil. (I prefer to do this in a double boiler). Use a whisk to whip in the egg substitute. If you used a vanilla bean, remove it. Pour mixture into the cups. The 8 cups should sit in 1-2" of water in a 3" deep pan. Bake at 350 for 40 minutes until it passes the knife test. Remove the custard dishes from the pan and cool overnight. |
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